CAJ | 학술논문

主要研究了CaCl2诱导大豆分离蛋白冷凝胶在不同预加热温度、蛋白质含量和盐浓度下的相图、持水性与流变性质。结果表明：随着预加热温度的升高(75~95℃),诱导大豆分离蛋白冷凝胶形成所需要的CaCl2浓度降低,且相同条件下,蛋白质含量越高,冷凝胶越易形成；冷凝胶持水性与蛋白质含量成正比,与CaCl2浓度成反比,而在85℃预加热温度下冷凝胶持水性最高,75℃预加热温度条件下冷凝胶持水性最低；随着蛋白质含量、预加热温度和CaCl2浓度增加,冷凝胶的凝胶强度和屈服应力逐渐增加；冷凝胶的线性黏弹性区域( LVE)在15 mmol/L CaCl2浓度下随蛋白质含量增加而增加,但在10 mmol/L CaCl2浓度下呈现出相反的变化趋势；15 mmol/L CaCl2诱导冷凝胶在一定应变下会发生流动现象,而10 mmol/L CaCl2诱导冷凝胶没有流动现象,表明两种CaCl2浓度下形成的冷凝胶结构有很大差异。
주요연구료CaCl2유도대두분리단백냉응효재불동예가열온도、단백질함량화염농도하적상도、지수성여류변성질。결과표명：수착예가열온도적승고(75~95℃),유도대두분리단백냉응효형성소수요적CaCl2농도강저,차상동조건하,단백질함량월고,냉응효월역형성；냉응효지수성여단백질함량성정비,여CaCl2농도성반비,이재85℃예가열온도하냉응효지수성최고,75℃예가열온도조건하냉응효지수성최저；수착단백질함량、예가열온도화CaCl2농도증가,냉응효적응효강도화굴복응력축점증가；냉응효적선성점탄성구역( LVE)재15 mmol/L CaCl2농도하수단백질함량증가이증가,단재10 mmol/L CaCl2농도하정현출상반적변화추세；15 mmol/L CaCl2유도냉응효재일정응변하회발생류동현상,이10 mmol/L CaCl2유도냉응효몰유류동현상,표명량충CaCl2농도하형성적냉응효결구유흔대차이。
The phase diagram, water holding capacity(WHC) and rheological properties of CaCl2 -in-duced soy protein isolate cold-set gel under the conditions of different preheating temperatures, protein contents and salt concentrations were studied. The results showed that with the increase of preheating temperature( from 75℃ to 95℃), CaCl2 concentration which was needed to form soy protein isolate cold-set gel decreased, and under the same condition, the higher the protein content, the easier the for-mation of cold-set gel;WHC of cold-set gel had a positive correlation with protein content and nega-tive correlation with CaCl2 concentration. Under the condition of preheating temperature 85℃,the WHC of cold-set gel was the highest, while it was the lowest under the condition of preheating temperature 75℃;with the increases of protein content, preheating temperature and CaCl2 concentration, the gel strength and yield stress of the cold-set gel improved. The linear viscoelastic region of cold-set gel in-duced by 15 mmol/L CaCl2 was positively correlated with protein content,while it showed opposite trends with the increase of protein content when the cold -set gel was induced by 10 mmol/L CaCl2 . The cold-set gel induced by 15 mmol/L CaCl2 could flow with certain strain, while the cold-set gel in-duced by 10 mmol/L CaCl2 couldn’ t flow under the same condition, which indicated that the structures of cold-set gels induced by 10 mmol/L CaCl2 and 15 mmol/L CaCl2 were very different.